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Preparation

Preheat oven to 400°F. Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets. Brush both sides of vegetables with oil. Sprinkle with salt and pepper. Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato. Transfer vegetables to separate small bowls. Cool completely.

Lightly coat cut sides of terrine slices with flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side. Remove foil from slices. Arrange slices on plates and serve.

Recent Reviews

Made this a day ahead for Thanksgiving, aiming for our vegetarian "wow" dish. Flavor combinations are interesting, but I failed to understand the potatoes needed to be overlapped well to create structure to stabilize layers when rolled. Results were visually unappealing, especially for time required. Am not a novice at all, so warn this is not the recipe to try when time is an issue. That said, the multi-generation guests liked it, (wasn't wow), but I'd try it again, just for the potential.

Quatorze674 /

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This recipe is a hit. I made it years ago and have been trying to find it again since. It's a bit labor intensive, but the product turns out very nicely

dmatesanz from New York, NY /

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I have done this recipe twice from the Novellis Book.It turned out very good. It is really amazing.. the flavours are great but it is not very easy to make. I have the book that shows the photographs and it helps to make it.